Brewing a DARK SAISON: A RARE and RIDICULOUSLY GOOD Beer скачать в хорошем качестве

Brewing a DARK SAISON: A RARE and RIDICULOUSLY GOOD Beer

Dark Saison is such a cool, and under-brewed style of beer! Take the spiciness, dryness and refreshing qualities of a traditional Belgian Saison and add layered complexities of chocolate and dark fruits. It is an AMAZING combination of flavors and one I really loved making. ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- BREWEASY COMPACT SURFACE: https://www.blichmannengineering.com/... ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- STARTING A YOUTUBE CHANNEL OR BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/EeEAxwtx... Recipe for 5 gallons (19 L) , your efficiency may vary: "Au Revoir, L'Hiver" 8.2% ABV 29 IBU 10 lb Franco-Belges Pilsner Malt (69%) 1.5 lb Weyermann Vienna Malt (10.3%) 1 lb D-45 Candi Syrup (6.9%) 1 lb White Wheat Malt (6.9%) 0.5 lb Weyermann Chocolate Rye (3.5%) 0.5 lb Dingemans Special B (3.5%) Mash: -148 F (64 C) for 60 min Water (ppm): Ca: 59, Mg 10, Na 8, Cl 52, SO4 113, HCO3 16 Add to 8 gal (30 L) RO water: 3g CaCl2, 3g Epsom, 4g Gypsum 60 min boil: Add 1.25 oz (35g) Saaz (3.5% AA) as First Wort Hops (15 IBU) 20 min - Add 1.25 oz (35g) Saaz (3.5% AA) (8 IBU) 10 min - Add 1 oz (28g) Tettnang (4.5% AA) (5 IBU) 0 min - Add 1 oz (28g) Tettnang (4.5% AA) (0 IBU) OG: 1.069 Yeast: Wyeast 3726 Farmhouse Ale Ferment for 2 weeks at 70 F (21 C), ramping to 75 F (24 C) at the end. Allow several weeks for diastaticus to slowly work on the residual sugar and dry the beer out. FG: 1.008 ------------------------------------------------------- 0:00 Intro and welcome 1:47 Recipe 8:17 Brew day 11:22 Fermentation plan, notes on diastaticus and saison stall 17:42 Fermentation follow-up 18:51 Pour and tasting notes 26:44 Potential Improvements and notes on open fermentation ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #saison #darksaison #belgianbeer #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain